POPSUGAR Celebrity

Zucchini Pesto Is Like Italian Salsa

Aug 18 2014 - 3:54pm

OK, crusty bread, are you ready to meet your match made in heaven? What was once a pasta sauce is now a scoopable salsa-like appetizer. This zucchini pesto features all the usual pesto suspects, except for two major differences: Marcona almonds and zucchini star.

Don't have a party coming up? Here's the even greater part about this recipe: I think you can spiralize the zucchini into "noodles" [1] and toss them in the nutty, cheesy, pesto for a light, gluten-free dinner. Oh yeah, we just went there.

[2]

Adapted slightly from Ken Oringer [3], Tasting Table

Crostini With Zucchini Pesto

Notes

I came across an ultrafresh loaf of bread so opted not to toast it. Feel free to do the same.

Directions

Using a box grater, coarsely grate the zucchini. Place the shredded zucchini in the middle of a clean kitchen towel, and sprinkle with the 2 teaspoons of salt. Let sit for 5 minutes, then squeeze the towel to remove excess moisture. Repeat until as much liquid as possible has been released, then transfer the zucchini to a bowl.

Add the garlic, basil, almonds, thyme, parmesan, lemon juice, lemon zest, and 3 tablespoons of the olive oil to the zucchini; toss to combine. Season to taste with salt and pepper, and refrigerate for an hour.

Just before serving, drizzle the remaining 1 tablespoon of olive oil over the bread and grill or broil the bread until toasted, then let cool.

Top each slice of bread with about a tablespoon of the zucchini pesto, and serve immediately.